Our gruyère popovers are one of the most popular recipes on the blog, and frankly one of our favorite things to make, especially when we have guests. There’s nothing that says welcome, quite like the smell of fresh baked bread. We love to slice them in half when they’re hot out of the oven, and spread on a little butter, and if you’re like my husband you might add some sliced turkey or scrambled eggs to the open popover (somehow he turns everything into a sandwich 🙂 ). Popovers are magical; no yeast, no waiting for dough to rise, just a handful of ingredients, a quick mix, 30 minutes in the oven, and voila! they rise to be amazingly light and delicious. This weekend, we were craving popovers and found ourselves without the requisite gruyere, so we decided to improvise with a Southwest flare creating these jalapeño and cheddar popovers. And…. we LOVED the results. These definitely will be a regular addition to our breakfast table.
Makes : 6 popovers
Ingredients:
- popover pan or six deep round ramekins
- nonstick cooking spray
- 1 cup of milk
- 2 large eggs
- ½ teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1/4 cup cheddar cheese, cut into about 16 small cubes, plus freshly grated cheese for garnish
- 1 to 1.5 ounces jalapeño (to taste, the more the spicier)
Directions:
1. Preheat the oven to 375˚ and position a rack in the bottom third. Place the popover pan in the oven to warm.
2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) Add the diced jalapeño and whisk in gently.
3. Remove the popover pan from the oven. Spray the pan generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 6 popover cups. Set 2-3 cubes of the cheese on top of the batter in each cup.
4. Bake the popovers until puffed and deep golden brown, about 32 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated cheddar and serve immediately.
